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Pluot Tartlets

Pluot Tartlets
Pat Tanumihardja for NPR /

Plum tart recipes abound. Here, I devised a no-fuss recipe for mini versions using pluots and store-bought puff pastry. Anyone can whip them up in minutes with little effort. Plus, you can easily adjust the servings up or down depending on the number of guests.

Makes 4 servings

4 pluots (about 3/4 pound), pitted and cut in 1/4-inch slices

2 tablespoons sugar

1/4 teaspoon allspice

8 ounces frozen puff pastry, thawed

8 teaspoons plum or apricot jam

Whipped cream or vanilla ice cream (optional)

Preheat the oven to 400 degrees.

In a medium bowl, toss the fruit with sugar and allspice.

On a lightly floured surface, roll out the puff pastry until 1/8-inch thick and cut out eight 4-inch circles, gathering remnants and re-rolling the pastry if necessary.

Arrange the pastry discs on a lightly greased baking sheet and brush them with 1 teaspoon jam each. Curl the edges in to form a 1/2-inch border and arrange four to five pluot slices in each cup, overlapping them slightly.

Bake the tartlets for 15 to 20 minutes, or until the pastry is golden brown. Cool on a rack and serve warm with whipped cream or vanilla ice cream.

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